There’s something intensely satisfying about breaking the cold edges of butter into flour, whether one is an avid baker whose fingertips are well-worn with the feel of this gravelly, floury mixture, or an eager newbie who wishes to break that initial spell of baker’s block. It’s a little more comforting when the said action brings results that make one’s culinary pride..well..puff up..not very unlike our delectable drop-biscuits. Like little bouquets of green and gold, with the filigree of green onions, chillies and cheese woven right into buttered up, sourish dough..they’ll bloom on your baking tray within minutes..and be all gone, in a whisper.
Chilli-Cheese Southern Biscuits
(Makes 12 small biscuits)
1.5 Cups flour
1.5 Teaspoons baking powder
¼ Teaspoon baking soda
½ Teaspoon salt
3 Tablespoons cold butter, cut into cubes
1 Cup plain yoghurt/curd, cold
¾ Cup grated cheese
4 Green/spring onions, chopped
3 Thai/green chillies, chopped
Preheat the oven to 450°C. Line a baking sheet with parchment paper.
Place the flour, baking powder, baking soda and salt in a mixing bowl and stir to combine. Toss in the butter cubes and use a fork or your fingers to work them into the flour until the mixture resembles breadcrumbs. Add the yoghurt, cheese, onions and chillies to the bowl and stir until the mixture starts coming together.
Drop tablespoons of the dough onto the baking tray. Bake for about 15 minutes or until the biscuits are puffed and golden. Serve right away.